Word: flavorings
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...Every flavor of Democrat--and then some--turned up for the big show in Denver. Hip young Obamacrats, Newport-smoking grudge carriers from Team Hillary stomping around in sensible shoes and, of course, a walking forest of gung-ho environmentalists. The proceedings in Denver were so relentlessly green that even the magnetic hotel card keys were made out of some sort of sustainable wood fiber. (I know because I had plenty of time to study my planet-friendly card key during several trips to the front desk to get it to finally work.) Obama's heavy chore in Denver...
...reason some regions have trouble building up their wine cred is that Europeans, and now Californians, contend that the specific soil their vineyards sit on makes their wine good, that the flinty rock or dusty earth imparts a distinctive flavor. But Fred Franzia, maker of the popular $2-a-bottle Charles Shaw, told me that terroir--a French term embracing all things regional, from soil to climate to topography--is a concept winemakers use to overcharge. "Anything will grow with sun and water. We can grow on asphalt," he said. "Terroir don't mean...
...Communist rule. The show fast-forwarded through the glories of ancient Chinese civilization: the invention of gunpowder and movable type, the building of the Great Wall. The overriding message, though delivered, admittedly, with the earnest phraseology of Chinese officialdom, was clear. "Imbued with the finest element of Eastern flavor," stated Liu Qi, the president of the Beijing Organizing Committee, "this grand gala will act as a showcase of a 5,000-year-old civilization...
...wine was harvested back in 1995 and first fermented slowly in small oak barrels, instead of the more commonly used stainless-steel vats. This gives it tremendous depth of character and toasty brioche notes, yet the fruit is surprisingly fresh and youthful - a flavor oxymoron that has become Krug's signature style...
...Danish mixed in. When we arrive, we are given breakfast, and we soon learn that the preparation and consumption of food takes up a significant slice of time at NEEM. It might be the constant sunlight, which gives the sense that the days are (literally) endless, or the European flavor of the camp, but life at NEEM seems to move at a leisurely place. (Todd Sowers, an American professor from Penn State University, chalks it up to the latter - and he notes, "It's a lot more...